Sautéed Rapini with Jammy Egg

Recipe by: Leslie Brenner

This dish was inspired by one I flipped over at an Italian restaurant in Miami, Macchialina. It was simply sautéed rapini dressed with bread crumbs and topped with an egg poached till its yolk was just-gelatinous. We were instructed to break the egg over the rapini and toss it a bit before eating. Oh, my — the egg’s richness played beautifully with the light bitterness of the broccoli rabe. The bread crumbs added delightful texture. Such a dreamy dish.

It was served with the second courses in a laid-back four-course “tasting menu” served family-style. (Great idea, no?!)

[Read my post about my visit to Miami.]

After some playing, I managed to replicate the state of the egg (which was probably cooked in a circulator at the restaurant) pretty well: the white was just set and the yolk appropriately jammy.

The egg needs to be cold when it goes in the water to achieve that consistency, so if you have lo…